Description
Shrimp Balls are crispy, golden bites packed with savory shrimp flavor and aromatic herbs. Whether served as a party appetizer, weeknight dinner, or elegant starter, they’re irresistibly juicy on the inside with a satisfying crunch on the outside. Pair them with sweet chili sauce, soy sauce, or lemon aioli for a dish that will disappear fast.
Ingredients
Scale: 1x
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1 lb raw shrimp, peeled and deveined
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½ cup breadcrumbs (preferably panko)
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1 egg, beaten
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¼ cup green onions, finely chopped
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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½ teaspoon salt
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½ teaspoon black pepper
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¼ cup cilantro, chopped (optional)
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1 tablespoon cornstarch (optional, for binding)
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Vegetable oil, for frying
Instructions
Prepare the Shrimp Mixture
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Chop the Shrimp: Finely chop the shrimp or pulse in a food processor until minced but not overprocessed.
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Mix Ingredients: In a large bowl, combine the shrimp, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir to mix thoroughly. If the mixture is too loose, add cornstarch for better binding.
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Form the Balls: With slightly wet hands, form the mixture into balls about 1 to 1.5 inches in diameter (makes about 20–25 balls).
Cook the Shrimp Balls
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Heat the Oil: In a large skillet, heat enough vegetable oil over medium-high heat to coat the bottom of the pan.
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Fry the Balls: Place shrimp balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side, until golden brown and fully cooked.
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Drain: Transfer cooked shrimp balls to a paper towel-lined plate to drain excess oil.
Serve
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Garnish (Optional): Sprinkle with additional cilantro or sesame seeds for a fresh touch.
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Dip & Enjoy: Serve immediately with your favorite dipping sauce—sweet chili, soy sauce, or lemon aioli work beautifully.
Notes
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Shrimp Texture Tip: For the best texture, avoid overprocessing the shrimp into a paste. You want small pieces to maintain a juicy, bouncy bite.
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Binding Troubles? If the mixture doesn’t hold together well, add 1–2 teaspoons of cornstarch or extra breadcrumbs to firm it up.
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Air Fryer Option: Lightly spray shrimp balls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through, until golden and cooked through.
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Make Ahead: Shrimp balls can be formed and refrigerated for up to 24 hours before frying. You can also freeze them raw—just thaw before cooking.
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Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 5–8 minutes to restore crispiness.
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Variations: Add a dash of chili flakes or sriracha for spice, or mix in finely chopped water chestnuts or bell peppers for added crunch.